Easy German Chocolate Roll Up Cake Recipe 45

GERMAN CHOCOLATE SPONGE ROLL

Steps:

• Preheat to 350 degrees Fahrenheit and line a jelly roll pan (10×15 inch) with parchment paper. Spray the parchment paper with cooking spray.
• In a medium-sized bowl, whisk all purpose flour, cocoa powder, baking powder, baking soda, and salt together.
• In a large bowl, whip eggs on high speed for 2 minutes until light pale in color and soupy in texture.
• Add light brown sugar and granulated sugar while whipping. Beat on high speed for another 2 minutes.
• Add vegetable oil and sour cream to the bowl before folding in dry ingredients.
• Transfer batter to prepared pan.
• Bake for 13-17 minutes until the top of the cake springs back when poked and a toothpick inserted into the cake comes out with a few moist crumbs. Overbaking will lead to dry cake.
• Immediately, flip cake onto a thin kitchen towel dusted with powdered sugar on both sides.
• Tightly, carefully, and slowly roll the cake.
• Allow the cake to cool at room temperature. While the cake is cooling, prepare the filling.
• In a medium saucepan, heat evaporated milk, granulated sugar, egg yolks, and chopped unsalted butter together over medium/ low heat.
• Whisk consistently to prevent burning. Once the mixture begins to boil, slightly lower heat and whisk for another 2 minutes or until the mixture thickens.
• After removing filling from the heat, fold in pecans and coconut flakes.
• Let filling cool at room temperature before using!
• Carefully unrolll the cooled cake roll.
• Remove the towel from the bottom of the cake. The cake should not be flat.
• Spread the cooled filling over the cake as carefully and evenly as possible.
• Roll cake back into its shape. Do not worry too much if the cake cracks as you roll, but do your best to roll carefully and tightly!
• Chill cake roll in the fridge as you prepare ganache!
• Chop chocolate before placing it in a small bowl.
• In a small saucepan over medium heat, heat heavy whipping cream until the cream reaches a simmer, not a boil.
• Pour whipping cream over the chopped chocolate. If chocolate is thinly chopped, begin whisking immediately. If chocolate is a bit thicker (it should not be thicker than a chocolate chip), let cream sit on top of the chocolate for about 2 minutes before whisking.
• Place cake roll on a wire cooling rack on top of a baking sheet with a lip. Pour ganache over the cake roll. Spoon fallen ganache back onto the cake roll.
• Sprinkle coconut flakes and chopped pecans on top of the ganache before it sets!
• Place cake, uncovered, in the fridge for at least 30 minutes. If serving after 30 minutes, cover cake and store in fridge for up to 5 days.

GERMAN CHOCOLATE UPSIDE DOWN CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Not necessary to grease pan.
• In a sauce pan, combine 1 1/4 cup water and 1/4 cup butter or margarine. Heat until butter melts, then stir in brown sugar and coconut. Pour into ungreased 9x13 inch pan. Sprinkle marshmallows and nuts over top. set aside.
• For the cake: in a saucepan over low heat, combine chocolate with 1/2 cup water. Heat, stirring, until chocolate is melted. Remove from heat.
• In a large bowl, mix flour, sugar, soda and salt. Add sour cream, 1/2 cup butter or margarine, vanilla and eggs. Add chocolate mixture and beat 3 minutes. Carefully spoon batter over coconut marshmallow mixture in pan.
• Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes, or until toothpick inserted into center comes out clean. Place pan on foil or cookie sheet to guard against spillage.

GERMAN CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F. In large bowl, combine cake mix, water, 3 eggs, oil and 1/3 cup sweetened condensed milk. Beat on low speed until moistened, then beat on high speed 2 minutes.
• Pour into well-greased and floured 13 x 9-inch baking pan. Bake 40 to 45 minutes or until wooden toothpick inserted near center comes out clean.
• In small saucepan, combine remaining sweetened condensed milk, egg yolk and butter. Over medium heat, cook and stir until thickened, about 6 minutes. Add pecans, coconut and vanilla; spread over warm cake. Store leftovers covered in refrigerator.